Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids
Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids
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加工方法和不同漂烫时间对西兰花的影响：近似成分和脂肪酸
DOI：
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发表时间：
1999
期刊：
影响因子：
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通讯作者：
F. García
中科院分区：
文献类型：
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作者：
M. Murcia;Beatriz López;F. García
摘要比较了青花菜花和茎在罐装和冷冻两个加工阶段不同烫漂时间（60，90，120，150 s）下的主要成分和脂肪酸含量。蛋白质和灰分含量：生花分别为47.2和11.3g/kg，茎分别为19.8和10.6g/kg。在不同的烫漂时间，蛋白质含量为29.5和32.5 g/kg之间的冷冻小花和10.8至12.4 g/kg之间的冷冻茎。冷冻样品的灰分含量在小花的4.9和5.5克/公斤之间，在茎的4.6和5.4克/公斤之间。西兰花的罐装小花显示蛋白质和灰分含量分别为31.7和13 g/kg。总脂质含量变化之间的5.9至9.5克/公斤的生，冷冻和罐装小花和茎生和冷冻之间的5.8至8.2克/公斤。鉴别的脂肪酸为：月桂酸（C 12：0）、肉豆蔻酸（C 14：0）、棕榈酸（C 16：0）、十六烷酸（C 16：1）、十六碳二烯酸（C 16：2）、十六碳三烯酸（C 16：3）、硬脂酸（C 18：0）、油酸（C 18：1）、亚油酸（C 18：2）和亚麻酸（C 18：3）。工业加工造成的损失很少。（罐装和冷冻）。不同的热烫时间不会显着影响的近似组成。
Abstract The proximate composition and fatty acid content of the florets and stems of raw broccoli were compared at two processing stages, canned and frozen at different blanching times (60, 90, 120, 150 s). The protein and ash contents were 47.2 and 11.3 g/kg respectively for raw florets, and 19.8 and 10.6 g/kg respectively for stems. At different blanching times the protein contents for frozen florets varied between 29.5 and 32.5 g/kg, and for frozen stems between 10.8 to 12.4 g/kg. The ash content for frozen samples ranged between 4.9 and 5.5 g/kg for florets, and between 4.6 and 5.4 g/kg for stems. Canned florets of broccoli show protein and ash content of 31.7 and 13 g/kg, respectively. The total lipid content varied between 5.9 to 9.5 g/kg for raw, frozen and canned florets and between 5.8 to 8.2 g/kg for stems raw and frozen. The fatty acids identified were: lauric acid (C 12:0 ), myristic acid (C 14:0 ), palmitic acid (C 16:0 ), hexadecanoic acid (C 16:1 ), hexadecadienoic acid (C 16:2 ), hexadecatrienoic acid (C 16:3 ), stearic acid (C 18:0 ), oleic acid (C 18:1 ), linoleic acid (C 18:2 ) and linolenic acid (C 18:3 ). Little loss was observed as a result of industrial processing. (canned and frozen). Different blanching times do not significantly affect the proximate composition.